OOPSIE DOOPSIE

I’m going to knock on wood before I make this next statement…
We were certainly blessed to have a baby, well, toddler, that is such a good eater.
{Eh, as I typed those words, I seriously started to feel slightly anxious…}

As a result of this rock-star-never-taken-for-granted-please-don’t-let-it-end-now-God eater, we still continue to try new things, keep on track with our Meatless Mondays and aim to have fun but simple meals during the week that still have great flavor (and seasoning!!). This is one of them…

So, this was extremely easy to make and dinner was on the table in under 30 minutes. {Check it, Rachael Ray!}

The stars of the show included…

1 can black beans – unseasoned
1/2 cup frozen corn
1 cup shredded cheese – we’re cheese lovers, and it’s very possible there was more than 1 cup. We’re all for more!
4 tortilla shells – we used the fajita size, which are a bit smaller than the burrito size tortilla shells.
Taco seasoning
Salsa/verde sauce/hot sauce – whatever you prefer to give it a little bit of a kick.
Sour cream and green onions for garnish
Butter (or non-stick spray)

Here is how I put it all together…

// Start heating up a griddle and a small pot on the stove. Medium to medium-low works.
// Rinse the beans.
// In the pan, toss the beans and frozen corn together. Let them get acquainted for a bit, or until the corn starts to thaw.
// Add 1 tablespoon of taco seasoning.
// See how much liquid is still in there after you have added the seasoning. If it’s a little dry, add a little bit of water to make sure the seasoning coats everything.
// Add 1 tablespoon of your sauce.
// Building time! Butter one side of the tortilla shell and place it butter side down on a hot griddle. Place cheese first on the tortilla, then the bean and corn mixture, then some more cheese. Place another tortilla on top and butter the top side. These suckers will spread once they start to melt! I concentrate placing the goodness in the center and leaving about 1/2 in – 1 gap between the filling and edge of the tortilla.
// Brown on one side for about 3-4 minutes and then carefully flip the sucker. Brown for another 3-4 minutes. (If it’s not brown enough for you, go a little longer.)
// Pull off heat and let it cool, giving it a chance to set.
// Cut with a pizza cutter if you can – so easy! Knives work too, I guess. 😉
// Garnish with sour cream and green onions.
// DINNER IS SERVED!

Yield: 2 quesadillas

Gobbled up and no leftovers. Perfect for little fingers. If they aren’t crazy about the shell, the cheesy beans and corn will hit the spot. Add this plus apple slices and you are in business, mama!

It was delicious, and I think we will be doing this again soon. We love remixing quesadillas!

What do you love to put between two tortilla shells??